Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup chopped onion
- 1 cup uncooked rice
- 1/3 cup butter or margarine
- 2 cups chicken broth
- 1/8 teaspoon saffron
- 1 cup grated Cheddar cheese
- Hot Chicken Salad:
- 2 cups diced cooked chicken
- 1 cup diced celery
- 2 1/2 tablespoons minced onion
- 1/2 cup finely chopped chutney
- 1 cup cooked peas
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup French dressing
- =
Directions
Golden Rice: Cook onion and rice in butter until rice is golden. Add broth and saffron; heat to boiling. Stir once. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Add cheese and toss lightly. Spoon into buttered 8-inch ring mold. Place mold in pan of hot water for about 10 minutes. Unmold onto platter and fill with Hot Chicken Salad.
Hot Chicken Salad: Combine chicken, celery, onion, chutney, peas, salt, pepper and dressing. Toss lightly. Spoon into casserole and bake at 450 degrees 20 minutes, or until hot.